A list of all the recipes Vicki Lionberger has tested.
“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
The tempered sweetness of this summery homemade dessert relies on in-season strawberries more than obscene amounts of sugar.
Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good baked thing we’ve had in recent memory.
This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.
This bird borrows its Peruvian accent from its amazing technicolor dreamcoat of paprika, cumin, and garlic.
Does the true beauty of this cake lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy-day ease? You tell us.
Not that we have anything against bubbly. Gosh, no. But ounce for ounce, this is a far more budget-conscious cocktail.
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they’re super spicy?
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
Behold, the pie that prompted Beth M. Howard’s parents’ marriage proposal. One taste and we understood why. We think you will, too.
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
Bourbon. Curaçao. Sweet vermouth. Lime. We’re sad we didn’t concoct this comforting little ditty. But we’re glad somebody did.
Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.